Sterilize glass pint jars and lids by washing in very hot, soapy water, then simmering in hot water or by running through a dishwasher cycle. Divide okra equally into jars. Place one jalapeno pepper, one garlic clove and one pearl onion into each jar. In a medium pot, bring vinegar, water and salt to a boil and simmer, uncovered, for 5 minutes. Pour over packed okra and other ingredients. Add 1 teaspoon dill weed into each jar. Place lids on jars and close tightly—there should be about ½ inch of headspace between the surface of the liquid and the top. Place jars in a canner or large pot, then add water to a level that rises at least 1 to 2 inches above the tops of the jars. Bring to boil, then allow it to continue boiling vigorously for 15 minutes (10 pints will typically need to be done in two batches). Carefully remove jars with jar lifter, set on a towel or rack and allow to cool. Date jars and store in a dark, cool place. Allow to set at least 1 month before opening.